Look at what's cookin

My adventure's in feeding my family

One Pot Zucchini Mushroom Pasta January 30, 2016

Filed under: Uncategorized — kariryerson @ 12:00 am

Oh yes, another one pot pasta. This time I used corkscrew pasta and I wouldn’t recommend it. It messes with the cooking time. I left the cream out of this recipe but overall it was tasty.

Ingredients:

  • 1 pound spaghetti
  • 1 pound cremini mushrooms, thinly sliced
  • 2 zucchini, thinly sliced and quartered
  • 2/3 cup peas
  • 2 cloves garlic, thinly sliced
  • 2 sprigs thyme
  • Kosher salt and freshly ground black pepper, to taste
  • 1/3 cup grated Parmesan
  • 1/4 cup heavy cream

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Directions:

In a large stockpot or Dutch oven over medium high heat, combine spaghetti, mushrooms, zucchini, peas, garlic, thyme and 4 1/2 cups water; season with salt and pepper, to taste.

Bring to a boil; reduce heat and simmer, uncovered, until pasta is cooked through and liquid has reduced, about 8-10 minutes. Stir in Parmesan and heavy cream.

Serve immediately.

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Braised Lamb Shanks January 28, 2016

Filed under: Uncategorized — kariryerson @ 12:00 am

Because I love lamb, I always pick up shanks when they are on sale. I followed this recipe exactly, other than the fact that I tossed the pan gravy over pasta. YUM YUM YUM.

Ingredients:

  • 4 lamb shanks
  • Kosher salt and freshly ground black pepper, to taste
  • 3 tbsp. chili powder
  • 2 tsp. ground coriander seed
  • 2 tsp. ground cumin
  • 14 tsp. ground cinnamon
  • 4 tbsp. extra virgin olive oil
  • 4 carrots, roughly chopped
  • 4 stalks celery, roughly chopped
  • 4 jalapeños, stemmed, seeded, and roughly chopped
  • 2 medium onions, roughly chopped
  • 10 cloves garlic, smashed
  • 4 sprigs rosemary
  • 4 sprigs thyme
  • 1 cup balsamic vinegar
  • 6 cups chicken broth
  • 2 tbsp. corn starch

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Directions:

Season lamb with salt and pepper to taste. Combine chili powder, coriander, cumin, and cinnamon in a small bowl. Season lamb with 2 12tbsp. spice mixture; set remaining spice mixture aside. Heat oil in a 6-quart dutch oven over medium-high heat. Working in 2 batches, sear lamb shanks on all sides until browned, about 8 minutes. Transfer lamb to a plate; set aside.
Heat oven to 350˚. Return dutch oven to medium-high heat and add carrots, celery, jalapeños, onions, garlic, rosemary, thyme, and remaining spices. Stir occasionally, scraping up browned bits, until the vegetables soften, about 15 minutes. Add the vinegar and cook, stirring occasionally, until evaporated, about 12 minutes. Nestle lamb in pot and pour in chicken broth. Season broth with salt to taste and bring to a simmer. Cover, transfer to the oven, and cook until very tender, about 2 12 hours.
With tongs, transfer lamb to 4 large bowls. Strain braising liquid through a fine-mesh strainer into a 2-quart saucepan. Discard the herbs and half of the vegetables. Strew remaining vegetables around the lamb shanks and cover each with aluminum foil.
Skim fat from braising liquid with a large spoon. In a small bowl, whisk together cornstarch and 12 cup cold water. Whisk cornstarch mixture into braising liquid, bring to a boil over high heat, and cook until 6 cups liquid remain, about 10 minutes. Ladle some of the braising liquid over lamb and serve warm.
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Mustard Chicken Thighs with Rosemary Potatoes January 26, 2016

Filed under: Uncategorized — kariryerson @ 12:00 am

I made this simple recipe because I had everything it called for laying around. These are standard pantry items for me. As I mentioned, it was simple and it turned out to be quite tasty.

Ingredients:

  • 1/4 cup whole-grain mustard
  • 3 tablespoons extra-virgin olive oil
  • Juice of 1 lemon
  • 2 teaspoons mixed peppercorns, crushed
  • 2 cloves garlic, grated
  • Kosher salt
  • 8 skin-on, bone-in chicken thighs (5 to 6 ounces each)
  • 1 1/2 pounds fingerling potatoes, halved lengthwise
  • 2 teaspoons chopped fresh rosemary
  • 1 red or green bell pepper, cut into strips

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Directions:

Position racks in the upper and lower thirds of the oven; preheat to 450 degrees F. Whisk 1/2 cup water, the mustard, 1 tablespoon olive oil, the lemon juice, peppercorns, half of the garlic and 1/4 teaspoon salt in a bowl. Add the chicken and toss. Loosen the skins and rub some of the mustard mixture underneath. Transfer the chicken to a rimmed baking sheet, skin-side up. Roast on the upper rack until golden and crisp, 25 minutes.

Meanwhile, put the potatoes and 1/2 cup water in a microwave-safe bowl. Cover with plastic wrap; pierce a few times with a knife to vent. Microwave until just tender, 10 minutes. Drain and pat dry. Combine the remaining garlic, 2 tablespoons olive oil, the rosemary and 3/4 teaspoon salt in a bowl. Add the potatoes and bell pepper; toss. Transfer to a separate rimmed baking sheet. Roast on the lower rack until the vegetables are tender and golden, about 20 minutes.

Remove the chicken from the oven and let rest. Move the vegetables to the upper oven rack and continue roasting until browned, 5 more minutes. Serve with the chicken and any pan juices.

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Sauteed Brussels Sprouts with Hazelnuts January 24, 2016

Filed under: Uncategorized — kariryerson @ 12:00 am

I made this recipe as a side dish. I had been working my way through a giant bag of Brussels sprouts and decided to give it a try. It was simple to make and very tasty.

Ingredients:

  • 1/2 cup blanched hazelnuts
  • 1 1/2 pounds Brussels sprouts, trimmed
  • 2 tablespoons extra-virgin olive oil
  • 1 small shallot, finely chopped
  • 1 clove garlic, minced
  • 2 tablespoons pure maple syrup
  • Kosher salt and cracked pepper

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Directions:

Preheat the oven to 375 degrees F. Spread the hazelnuts on a baking sheet and bake until golden, 6 to 8 minutes. Let cool, then chop.

Halve the Brussels sprouts lengthwise and thinly slice them crosswise into fine ribbons. You should have about 6 cups.

In a large skillet set over medium-high heat, heat the olive oil. Add the shallot and cook 1 minute. Add the garlic and cook 30 seconds. Add the Brussels sprouts and cook, stirring, until tender, about 5 minutes. Add the maple syrup and hazelnuts and cook 1 minute. Season with salt and pepper to taste and serve hot.

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Slow Cooker Black Bean and Turkey Chili January 13, 2016

Filed under: Uncategorized — kariryerson @ 12:00 am

So I made a lot of modifications to the original recipe. I only used black beans, I drained them (but didn’t rinse) and use tomato sauce instead of paste. It was a great way to use up leftover turkey and hits the spot when reheated.

Ingredients:

  • 1 lb cooked and cubed turkey
  • 1 Tbsp olive oil
  • 1 medium onion, diced
  • 1 small can tomato sauce
  • 1 Tbsp garlic powder
  • 4 cups chicken broth
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 fresh jalapeno chopped
  • 2 (14 oz) cans black beans
  • 14 oz frozen corn
  • 1/4 cup cornmeal

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Directions:

Add everything to to slow cooker.
Cover and cook on LOW for about 4-6 hours.
Ladle into bowls and serve with desired toppings.
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Overnight, Slow Cooker, Apple Cinnamon Steel-Cut Oatmeal January 11, 2016

Filed under: Uncategorized — kariryerson @ 12:00 am

So most people have major issues with overnight oatmeal. I did until I remembered that I have to use an OLD slow cooker. In the past decade the temps have risen by 20 degrees causing things to burn/cook to fast. I didn’t add the sugar because I used sweetened soy milk. This recipe turned out great AND it went longer than 7 hours (I like a full nights sleep).

Ingredients:

 

  • 2 apples, peeled, cored, cut into 1/2-inch pieces (2-1/2 to 3 cups chopped)
  • 1-1/2 cups fat-free milk (or substitute non-diary alternative like almond milk)
  • 1-1/2 cups water
  • 1 cup uncooked steel-cut oats
  • 2 tablespoons brown sugar (or substitute maple syrup or other desired sweetener)
  • 1-1/2 tablespoons butter, cut into 5-6 pieces (optional)
  • 1/2 teaspoon cinnamon
  • 1 tablespoon ground flax seed
  • 1/4 teaspoon salt
  • Optional garnishes: chopped nuts, raisins, maple syrup, additional milk or butter

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Directions:

Coat inside of 3-1/2 quart (or larger) slow cooker with cooking spray. Add all ingredients (except optional toppings) to slow cooker. Stir, cover, and cook on low for approx. 7 hours (slow cooker times can vary). Spoon oatmeal into bowls; add optional toppings, if desired. Store leftovers in refrigerator. Freezes well.

To reheat single servings: Put 1-cup cooked oatmeal in microwave proof bowl. Add 1/3 cup fat-free milk. Microwave on high for 1 minute; stir. Continue cooking for another minute, or until hot.

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Chicken with Peppery Pesto January 9, 2016

Filed under: Uncategorized — kariryerson @ 12:00 am

When I came across this recipe I wanted to try it. The pesto that went with it is so tasty that I made an extra batch to put on everything. It was also my first time making zoodles and they were tasty!

Ingredients:

  • 3 pounds bone-in, skin-on chicken thighs
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 teaspoons spice seasoning of your choice (I used Penzey’s Berbere blend…you could just use paprika or anything else that appeals to you)
  • 2 teaspoons coconut oil, lard, tallow or ghee
  • 1 cup arugula, firmly packed
  • 1/4 cup Italian (flat-leaf) parsley
  • 1/4 cup cilantro
  • 1/4 cup olive oil
  • 1 garlic clove, peeled and crushed
  • 2 teaspoons freshly-squeezed lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup walnuts (optional)
  • 3 zucchini, julienned into pasta-like noodles (or you can use a spiral slicer)

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Directions:

Dry the chicken thighs. Sprinkle the skin side with salt, pepper and seasoning.

Preheat your oven to 400 degrees, and heat a large stainless steel or cast-iron skillet over high heat. Once hot, add your oil and then add the chicken thighs, skin side down. Reduce the heat on your stove to medium-high, and cook the thighs for about 10 minutes (note: the chicken pieces will give off a lot of juices, causing quite a lot of splatter. Now is a perfect time to use a splatter screen!). Turn over and allow to cook for about 5 minutes on the skinless side. Remove the chicken pieces to a plate, discarding all the chicken juices.

While the chicken is cooking, make your pesto. To do so, place the arugula, parsley, cilantro, garlic, lemon juice, salt and olive oil in a food processor and mix until well combined.

Into the pan your chicken was cooked in, add the zucchini noodles, and toss with about 1/4 cup of the pesto – adding more to your taste preference.

Place the chicken pieces on top of the zucchini, skin side up, and place the entire pan in the oven.

Bake for 15-20 minutes or until chicken pieces are cooked through.

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